姜黄素对不同品种肉鸡体脂沉积的作用及机理研究  

Effect of Curcumin on Fat Deposition and its Mechanism in Different Breeds Chickens

作　　者：胡忠泽[1] 胡元庆[1] 王立克[1] 闻爱友[1] 谭志静[1] 

机构地区：[1]安徽科技学院动物科学学院,安徽凤阳233100

出　　处：《安徽农学通报》2009年第15期198-200,共3页Anhui Agricultural Science Bulletin

基　　金：安徽省自然科学基金资助项目(070411253X)

摘　　要：以AA肉鸡和皖江黄鸡(公鸡)为对象,探讨了日粮中添加150 mg/kg、250 mg/kg、350 mg/kg的姜黄素对其体脂沉积的影响及作用机理。结果显示,添加250 mg/kg、350 mg/kg姜黄素显著地降低了AA肉鸡和皖江黄鸡腹脂率(P<0.05)、肝脂率(P<0.05),皮下脂肪厚度(P<0.05);腹脂中激素敏感脂酶活性增强(P<0.05),苹果酸脱氢酶活性降低(P<0.05);肝脏中PPARαmRNA水平呈增加的趋势(P>0.05),PPARγ和MDH mRNA水平呈降低的趋势(P>0.05)。上述结果提示姜黄素可能通过调控PPARα、PPARγ、MDHmRNA表达来影响肉鸡脂肪的沉积。AA broilers and Wan Jiang Yellow Chickens（male） were used to study the effect of curcumin on fat depsition and its mechanise.The results showed that percentage of abdominal fat weight and percentage of liver fat weight were significantly decreased by supplementation of 250 mg/kg or 350 mg/kg curcumin（P〈0.05）.Subcutaneous fat thicknes was significantly decreased by supplementation of 350 mg/kg curcumin（P〈0.05）.Adding 250 mg/kg or 350 mg/kg curcumin obviously enhaced the activity of hormone sensitive lipase（HSL）（P〈0.05）but decreased the activity of malate dehydrogenase（MDH） in abdominal fat（P〈0.05）.Compared with the correspanding control groups,the level of PPARα mRNA was increased and the level of PPARγmRNA、MDH mRNA were reduced after adding 250 mg/kg or 350 mg/kg curcumin,but no significant difference was examined among groups.The results implied that curcumin reduce fat deposition by enhancing the expression of PPARα mRNA and by decreasing the expression of PPARγmRNA as well as MDH mRNA.

关 键 词：姜黄素 AA肉鸡 皖江黄鸡 体脂沉积 作用机理 

分 类 号：S831[农业科学—畜牧学]